Pepper Steak Over Rice
This easy pepper steak over rice is a healthy midweek meal that you can have on the table in just 20 minutes. So, say goodbye to takeout and enjoy this delicious meal at home!
Ingredients
Marinade:
- 3 lbs flank steak *can substitute top round or sirloin steaks
- ⅔ cup soy sauce
- 1 tablespoon garlic minced
- 2 teaspoon paprika
- 1 teaspoon ground ginger
- ⅔ cup vegetable oil
Pepper Steak:
- 3 medium bell peppers any color, cored, seeded, and sliced
- 1½ cup celery diced
- 1½ cups water
- 2 tablespoon cornstarch
- 2 cups fresh tomatoes diced
- Salt if needed to taste
Instructions
- Trim excess fat from meat and slice thinly against the grain. Combine marinade ingredients and marinate meat in a bowl or zipper bag for a minimum of 30 minutes or up to 24 hours.
- Before cooking, use a strainer to drain meat well. Reserve the marinade for the sauce.
- Spray a skillet lightly with non-stick spray or oil and heat over medium-high. Add meat in a single layer and allow to cook until browned and almost cooked through, stirring minimally, 7-8 minutes. If meat does not fit in a single layer, cook in two batches.
*If meat releases a lot of juices while cooking, remove it from the pan, pour juices out of pan into reserved marinade, and return the meat to the pan to continue cooking.
- Remove meat from pan. Add 1 tablespoon vegetable oil and cook bell peppers and celery. Cook until tender-crisp, 3-5 minutes.
- In a small bowl, mix water and cornstarch together. Add water mixture, reserved marinade juices, and cooked meat back to the skillet with the veggies. Cook until the sauce is thickened, 1-2 minutes.
- Stir in fresh tomatoes and salt, if needed. Serve over rice.